Serbian cheeses

Serbian Cheeses

Serbian cheeses are a significant part of the Serbian cuisine and Serbian culture. They are produced in a variety of forms, including fresh, aged, soft, and hard, and are made from different types of milk, such as cow's, sheep's, and goat's milk.

History

The tradition of cheese making in Serbia dates back to the prehistoric times. The process of cheese production has been passed down through generations, and it remains an integral part of the Serbian rural economy.

Types of Serbian Cheeses

Sjenički Cheese

Sjenički cheese is a type of hard cheese made from sheep's milk. It is named after the town of Sjenica in southwestern Serbia, where it is traditionally produced.

Pirotski Cheese

Pirotski cheese is a type of hard cheese made from sheep's milk, originating from the town of Pirot in southeastern Serbia. It is known for its distinctive spicy flavor and crumbly texture.

Zlatarski Cheese

Zlatarski cheese is a semi-hard cheese made from cow's milk. It is produced in the Zlatar region of Serbia and is known for its creamy texture and mild flavor.

Production Process

The production process of Serbian cheeses involves several steps, including milk collection, curdling, pressing, and aging. The specific process varies depending on the type of cheese being produced.

Culinary Uses

Serbian cheeses are used in a variety of dishes in Serbian cuisine, including pljeskavica, ćevapi, and gibanica. They are also commonly served as part of a traditional Serbian breakfast or as a snack with rakija, a Serbian fruit brandy.

See Also

• List of Serbian dishes
• Serbian cuisine
• Serbian culture